Hospitality Manager - Corporate Workplace Services

The House Of Taste Sdn Bhd; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

The House Of Taste Sdn Bhd is seeking a Hospitality Manager to lead onsite hospitality operations across reception, work café pantry, client spaces, meetings and events within the contracted scope. You will manage the onsite team, serve as the day-to-day client contact, monitor service quality and costs, and report performance to Management.

You will plan and direct services, coordinate events, supervise rosters, ensure food safety and safety compliance, and drive improvements.

Qualifications

• Diploma or degree in F&B services, hospitality or related field.
• At least 5 years in hospitality or corporate service with team supervision.
• Experience with events, finance management, or F&B services preferred.
• Excellent interpersonal and communication skills.

Responsibilities

• Lead day-to-day hospitality services across reception, pantry, client spaces, meetings and events.
• Direct and monitor onsite team activities and ensure service quality and cost control.
• Maintain client liaison, handle feedback and service improvements.
• Coordinate meetings, events and catering within scope with vendors.
• Forecast pantry, beverages and equipment needs and manage stock.
• Monitor payroll inputs and attendance; support HR.
• Ensure food safety, hygiene, safety, security, and site procedures.
• Prepare rosters, performance reviews and training records.

Skills

Interpersonal skills

Communication

Customer relations

Food safety knowledge

Staff supervision

Flexibility

Education

Diploma/degree in F&B or Hospitality or related

Job description

Supervises: Assigned receptionists and pantry attendants

Position Overview

• The Hospitality Manager leads The House of Taste's onsite hospitality operation. The role is accountable for consistent service across reception, the work café pantry, client spaces, meetings and events within the agreed contract scope. The Hospitality Manager manages the onsite team, serves as the day-to-day contact for the client, monitors service quality and costs, resolves operational issues, and reports performance and improvement actions to Management.

Responsibility and Accountability

1. Service leadership and contract delivery

• Plan, direct and monitor daily hospitality services across all assigned sites.
• Translate agreed client requirements and service standards into team duties, service procedures and daily checks.
• Ensure adequate service coverage, timely setup and replenishment, professional presentation, and prompt resolution of service failures.
• Escalate requests outside the agreed scope and obtain the required approval before committing company resources.

2. Team management

• Prepare rosters, allocate work and arrange approved cover for leave, absence and service peaks.
• Set performance expectations; conduct briefings, coaching and documented performance reviews.
• Monitor attendance, grooming, conduct, training and compliance with company and client requirements.
• Identify staffing risks and recommend recruitment, training or corrective action to Management.
• Verify attendance and other payroll inputs before submission to HR.

3. Client relationship and service improvement

• Act as the principal onsite contact for routine client requests, feedback and complaints.
• Maintain regular communication with the client representative and follow through on agreed actions.
• Review service feedback and operational trends; propose and implement improvements within delegated authority.
• Keep Management informed of material complaints, recurring issues and changes in client requirements.

4. Meetings, events and catering coordination

• Coordinate hospitality requirements for meetings, events and catering within the agreed scope.
• Confirm requirements, timing, staffing, setup, supplies and responsibilities with the client and relevant teams.
• Liaise with approved vendors and internal departments, supervise delivery and complete post-event follow-up.
• Refer additional services, costs or changes in scope for approval before confirming them to the client.

5. Inventory, purchasing and asset control

• Forecast and monitor pantry, beverage, consumable and equipment needs against service demand and approved budgets.
• Check stock records, orders, receipts, usage and wastage; investigate material variances.
• Coordinate purchasing and maintenance through approved company processes.
• Safeguard company and client property and promptly report loss, damage or equipment faults.

6. Financial and performance accountability

• Monitor expenditure, stock usage, wastage and any applicable sales or chargeable services.
• Review operating reports and explain significant variances to Management.
• Identify practical cost savings and service improvements without compromising agreed standards.
• Verify supporting records for client billing or additional charges where applicable. The role does not approve pricing or expenditure beyond delegated authority.

7. Quality, safety and compliance

• Conduct and document regular inspections of service areas, cleanliness, presentation, equipment and service readiness.
• Ensure the team follows applicable food safety, hygiene, health, safety, security and client-site procedures.
• Report incidents, hazards and non-conformances promptly; coordinate corrective actions and verify completion.
• Ensure required training and service records are maintained.

8. Reporting and administration

• Maintain accurate rosters, attendance, training, stock, inspection, incident and service records.
• Prepare and submit regular service and performance reports, including complaints, corrective actions, staffing concerns, and cost or stock exceptions.
• Compile and verify monthly billing information, including agreed recurring charges, approved additional services and supporting documents. Submit complete and accurate billing records to Finance within the required timeline and follow up on any client queries or discrepancies.
• Attend client and management meetings as required, record agreed actions and follow through until they are closed.

Qualifications:

• Candidate must possess at least a Diploma, bachelor's degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Business Studies/Administration/Management or equivalent.
• At least 5 years of relevant hospitality or corporate service experience, preferably with team supervision.
• Preferably specializing in Events / Finance Management / F&B services or equivalent.
• Strong interpersonal and communication skills and customer relations.
• Strong knowledge of food safety, workplace safety, and hygiene practices.
• Flexibility in schedule, including availability for various shifts.